Oatmeal Plum Cake Recipe

Obsessed with coffee cakes and crumble cakes? This recipe is for you! Made with fresh plums and oatmeal, it’s just the right amount of sweet and so moist. Get ready to fall in love with the sugary coconut crumble on top – it’s unreal! It’s also super low maintenance in terms of prep. What’s even better? The smell that will fill your kitchen is otherworldly. 

How to Make this Oatmeal Plum Cake Recipe from Scratch

Making this simple cake only requires a bit of mixing and assembling. Great for you folks out there who aren’t avid bakers! 

• Mix the Wet Ingredients: Using an electric mixer, whisk the butter and sugar together with the vanilla extract in a large bowl. Next, add in one egg at a time until the batter is fluffy and well-combined.
• Prepare the Dry Ingredients: In a large bowl, stir the instant oatmeal, flour, and baking powder together.
• Prepare the Batter: Next, add the dry oat mixture into the wet butter mixture.
• Assemble the Cake: Pour the batter into the cake pan and spread it around evenly. Slice the plums in half and remove the pits. Next, place the plum slices alongside the edges of the cake and sprinkle oatmeal, coconut flakes, and sugar on top.
• Bake the Cake: Bake the cake at 350°F in the oven for 40 minutes. Slice and enjoy warm or at room temperature!

Tips to Nail this Oatmeal Plum Cake Recipe

A couple of key tips will help you bake this cake like a pro. 

• Allow the butter to soften at room temperature. Creaming the butter with the sugar will be so much easier if you allow the butter to soften at room temperature before beating it. Take it out 30 minutes before you get to baking and you’ll be golden! 
• Use fresh plums, not frozen ones. Fresh plums will bring such a delicious texture to the cake. Avoid using frozen and thawed plums, as they have a higher water content and will affect the texture of the cake. 
• Sift the flour if it’s lumpy. If your flour has been sitting in the cupboard for awhile, it’s likely developed some lumps. For the best texture, send the flour through a fine mesh sieve or flour sifter to remove any clumps. 

Best Practices for Storing & Freezing this Cake

One of the best parts of this cake is that it stores and freezes so well! Find all our tips and tricks below. 

• Room Temperature: To keep the oatmeal cake on hand for up to 3 days, cover the baking pan with aluminum foil or plastic wrap and leave it on the counter. 
• Refrigerator: If you’d like to keep the cake on hand for a week, store it in an airtight container in the fridge. Serve it chilled or let it sit out at room temperature. 
• Freezer: After the cake cools completely, cover the baking dish with plastic wrap or aluminum foil and freeze it for up to 2 months. To thaw it, place the cake in the fridge overnight or let it sit on the counter for a couple of hours. 

Variations to this Cake

Depending on what’s in season and what flavor profile you’re looking for, find a couple of variations to play around with below. 

• Fruit: If you’re not into plums or just want to switch things up, feel free to swap in apples, blueberries, peaches, nectarines, or apricots instead. 
• Nuts: If you’d like an extra crunch, top the cake with roughly chopped walnuts or almonds.  
• Spices: Add a tablespoon of cinnamon or nutmeg into the cake batter for an extra pop of flavor. 
• Sugar: Swap out the white sugar for equal parts brown sugar for a more fall-forward flavor profile. 

A Couple of Ways to Serve this Cake

You can have this cake for either breakfast or dessert. If serving it in the morning hours, top it with a dollop of yogurt and a drizzle of maple syrup and pair it with a caramel and chocolate latte. If you’re eating it for dessert, serve it warm with a scoop of vanilla ice cream on top. 

FAQ

Other Tasty Desserts to Try

• Sugar-Free Coconut Bars – Gluten-free coconut oil and date bars 
• Chocolate Nutella Banana Cake – Chocolate, hazelnut, and banana cake
• Apricot Farmer’s Cheesecake – Farmer’s cheese and fresh apricot cake
• Drunken Cherry Cake Recipe – Chocolate sponge cake with cherries and ganache

Recipe

Oatmeal Plum Cake Recipe

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Servings

12 Servings

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Recipe contributed by: Natalya Drozhzhin

This oatmeal plum cake recipe is perfect for either breakfast or dessert. Packed with hearty oats and fresh prunes and topped with a sugary crumble!

Ingredients

• 200 g Unsalted Butter
• 2/3 cup sugar
• 3 eggs
• 1 cup flour
• 2 cup instant oatmeal
• 1 tsp baking powder
• 1 tsp vanilla extract

Topping

• 2 tbsp instant oatmeal
• 3 tbsp coconut flakes
• 3 tbsp sugar

US Units – Metric

Instructions

• Remove the butter from the fridge to allow it to soften at room temperature.
  
• In a stand mixer, cream the butter and sugar together with vanilla extract. Next, add in one egg at a time and continue beating until the mixture is fluffy.
  
• In a separate bowl, combine the instant oatmeal, flour, and baking powder. Add the oat mixture into the butter mixture and stir until well-combined.
  
• Spread the dough evenly over the bottom of the cake pan.
  
• Slice the plums in half and remove the pits. Place the plum pieces alongside the edges of the cake.
  
• Sprinkle oatmeal, coconut flakes, and sugar over the top of the cake.
  
• Bake at 350°F for 40 minutes or until the cake is golden brown.
  

Nutrition Facts

Oatmeal Plum Cake Recipe

Amount Per Serving

Calories 289 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 77mg26%

Sodium 136mg6%

Potassium 121mg3%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 14g16%

Protein 5g10%

Vitamin A 476IU10%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.